Beet Cured Salmon with Dill, Tarragon & Fresh Horseradish
 
Prep time
Cook time
Total time
 
Beautiful and flavourful, this beet cured salmon is infused with traditional Scandinavian flavours. Excellent on its own or served as part of a smörgåsbord.
Author:
Cuisine: Scandinavian
Serves: 12
Ingredients
  • 800 g wild salmon fillet, skin on, deboned
  • .
  • Beet Cure:
  • 2 large red beets, peeled and quartered
  • 2 lemons, zested
  • 6 Tbsp rock salt (coarse kosher salt)
  • 2 Tbsp demerara sugar
  • ¼ cup gin or vodka
  • .
  • Herb Cure:
  • 1 small bunch fresh dill, finely chopped
  • 1 small bunch fresh tarragon, finely chopped
  • 4 Tbsp horseradish root, grated
  • ¼ cup gin
Instructions
  1. In a food processor, whiz together the beets and lemon zest until they become a smooth paste. Transfer the beet mixture to a small bowl and mix in the rock salt, sugar and gin.
  2. Lay the salmon, skin side down, in a large marinating dish or baking tray. Using a spatula, evenly cover the salmon with the beet mixture. Wrap the salmon in two layers of wax paper and then cover the tray with a tight layer or two of saran wrap- the trick is to give the curing salmon as little air exposure as possible. Place in the fridge for 24 hours.
  3. After 24 hours, gently unwrap the salmon and use a spoon to slough off the beet mixture. Gently splash the salmon with a bit of water to rinse off any remaining cure and rinse off the marinating tray.
  4. Mix together the herb cure ingredients in a small bowl, place the salmon (skin side down) back in the marinating tray, and press the herb cure on to the fish. Try and make sure all of the fish is covered with the herb cure- once again, trying to reduce the amount of air getting to the flesh of the salmon. Wrap again in two layers of wax paper, and seal the tray with some saran wrap. Refrigerate for another 24 hours.
  5. The next day, your cured salmon will be ready to enjoy. The herb mixture does not need to be rinsed off- just thinly slice the salmon and serve it atop some brown bread (or just eat it on it's own, like I do :). Possible sides or condiments include: lemon wedges, fresh dill, crème fraîche, cream cheese, thinly sliced radish, thinly sliced onion, capers... have fun and get creative!
Notes
* Adapted from Jamie Oliver's recipe "Home-cured beetroot gravadlax"
Recipe by Port and Fin at https://portandfin.com/beet-cured-salmon-with-dill-tarragon-fresh-horseradish/